Slow Cooker Enchiladas

I first tasted this recipe when American friends in Macedonia invited us over for lunch. Then I found the recipe on allrecipes.com and started cooking it myself. We have enjoyed it many times now! It's great for having company because it makes a lot!







Ingredients

* 1 pound lean ground beef or ground turkey
* 10 (6 inch) corn tortillas, quartered
* 1 (1 ounce) package taco seasoning mix
* 1 1/4 cups water
* 1 (12 ounce) jar chunky salsa
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 4 cups shredded Mexican cheese blend

Directions

1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4. Cover, and cook on High for 45 minutes to 1 hour.

http://allrecipes.com/Recipe/Slow-Cooker-Enchiladas/Detail.aspx?prop31=1

Chicken Thai Pizza

The top two pictures are the "from scratch" version and the bottom three pictures are the "easy-fast" version. Take your pick!








We were inspired by The California Pizza Kitchen. That is where we first ate chicken Thai pizza. And WOW E WOW!! Eric, my husband, came up with this easy recipe the other night. We like to have fun in the kitchen as you can tell:)

Chicken Thai Pizza

Ingredients:
1 Boboli pizza crust or make your crust from scratch (see below)
a handful of shredded carrots
4 chicken strips
banana peppers (optional)
1 (7 oz.) jar of peanut satay sauce *The brand we use is called A Taste of Thai.
mozzarella or cheddar cheese

1. First cook 4 chicken strips in the oven.
2. Shred a handful of carrots.
3. Spread peanut satay sauce on a pizza crust.
4. Add carrots.
5. Add chicken and banana peppers (optional).
6. Lastly add your cheese of choice and bake at 350 until cheese is melted. Enjoy!:)

To make the pizza dough from scratch,
Perfect Pizza Dough:

Ingredients

* 1 cup warm water
* 1 tsp. sugar
* 1 1/4-oz. packet active dry yeast
* 3 tbsp. olive oil, plus extra for coating
* 2 1/2 cups all-purpose flour, plus extra for dusting
* 1 tsp. salt

Instructions

1. Place 1/4 cup warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast float there for 1 minute, then stir it into the water. Let the yeast "proof" for 10 minutes. It should bubble a bit; if it doesn't, the yeast is outdated and inactive.
2. Pour the yeast mixture into a large bowl, then stir in the remaining water, and add the olive oil, flour and salt. With a wooden spoon, mix the dough until it forms a ball. On a lightly floured surface, knead the dough for 10 minutes, or until it is smooth and elastic.

Coat the inside of a large glass or ceramic bowl with olive oil. Press the ball of dough into the bottom of the bowl, then flip the dough over so the oiled side is on top. Cover the bowl with plastic wrap, then let the dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours. Makes 1 1/2 pounds of dough.

Chow Mein Chicken Casserole

Chow Mein Chicken Casserole

This is one of Eric's favorites! I got this recipe from a neighbor, while living in Fletcher Village in Wake Forest, NC.

1 chicken (cooked and cut up)
1 can cream of mushroom soup
1 can chicken w/rice soup
1 can cream of chicken soup
1 can pet milk
1 can chow mein noodles

Mix it all together in a 9x13 Pyrex dish. Bake for 45 minutes at 350F.

Quick Quiche

I suggest frying your bacon the night before to cut down on the preparation time.


the bottom layer


the raw quiche


the quiche when finished

*I doubled the recipe since we were having company for breakfast. That's why the quiche looks so huge:)

Quick Quiche

Ingredients

* 8 slices bacon
* 4 ounces shredded Swiss cheese
* 2 tablespoons butter, melted
* 4 eggs, beaten
* 1/4 cup finely chopped onion (optional)
* 1 teaspoon salt
* 1/2 cup all-purpose flour
* 1 1/2 cups milk

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

*This recipe was found on allrecipes.com.

Strawberry Pretzel Salad

Layer 1: pretzels, butter & sugar


Layer 2: cream cheese, sugar & whipped topping


Layer 3: jello and strawberries &... wa-lah! SOOOOO yummy!

Strawberry Pretzel Salad

by: Jackie Pierce

2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 oz.) cream cheese, softened
1 cup white sugar
1 (8 oz.) whipped topping, thawed
2 (3 oz.) packages strawberry flavored gelatin
2 cups boiling water
2 (10 oz.) or 1 (16 oz.) packages frozen strawberries

1. Preheat oven to 400 F.
2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3. Bake 8 to 10 minutes, until set. Set aside to cool.
4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Lastly refrigerate until set.

Bruschetta Chicken Bake

Bruschetta Chicken Bake

Eric and I are BIG bruschetta fans so we knew we would like this recipe...and we did!! It's so delicious and it makes a big pan so it's perfect for cooking when having company! I made this a lot during our seminary days in Wake Forest, NC.

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves (optional)
1 cup Mozzarella Cheese

HEAT oven to 400ºF.

MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.
TOP with stuffing. Bake 30 min. or until chicken is done.

http://www.kraftrecipes.com/recipes/bruschetta-chicken-bake-65546.aspx

French's Green Bean Casserole

French's Green Bean Casserole
This is a classic!! MaMa Arrington made this recipe.

Ingredients:

1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed*

1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions
Directions:

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

BAKE at 350°F for 30 min. or until hot.

STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Tips from French's

Tips: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans. Also some people add cheese, soy sauce or Worcestershire sauce.

*If you are a big fan of French's Fried Onions, visit this website for many more recipes http://www.frenchs.com/RecipeSearch.php